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Apple cores and peelings

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  • Apple cores and peelings

    I always freezer down any apple cores and peelings, so today, in the interests of clearing the freezer out, I made chilli blackberry jelly. 500g frozen blackberries, cooked together with 2 dried chocolate habeneros and sieved to remove the pips. The resultant juice was added to the pectin stock from the apples, (1kg apples stuff simmered with 600ml water), to make a lovely jelly.
    I could not live without a garden, it is my place to unwind and recover, to marvel at the power of all growing things, even weeds!
    Now a little Shrinking Violet.

    http://potagerplot.blogspot.com/

  • #2
    Apple cores

    I agree - jellies are a great way to make use of leftover apple cores and add extra flavour to your jellies, as well as providing that vital pectin!

    I made a blackcurrant jelly last summer and it's absolutely divine. Goes great with lamb and also makes a nice rich red wine and blackcurrant sauce.
    Andrew

    PreserveShop.co.uk - Preserving Equipment and Supplies

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    • #3
      I very much like the idea of not wasting the apple peel and core- brilliant idea ( and I LOVE chilli flavouring too!)
      Yum!
      "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

      Location....Normandy France

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      • #4
        Thank for this Barley sugar, didnt think about freezing cores and peel. Theres a river cottage recipe I fancy but didnt think I woud ever get enough core and peel for it. Thanks!
        http://newshoots.weebly.com/

        https://www.facebook.com/pages/New-S...785438?fref=ts

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        • #5
          Chilli blackberry jelly, now that sounds really good!
          Really great gardens seem to teeter on the edge of anarchy yet have a balance and poise that seem inevitable. Monty Don in Gardening Mad

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